1 cup Pumpkin Puree (or canned pumpkin)
1 cup Granulated Sugar (or brown sugar, coconut sugar)
½ cup Vegetable Oil (or applesauce, melted coconut oil)
2 Eggs (or flax eggs for vegan option)
2 cups All-Purpose Flour (or gluten-free blend, oat flour)
1 tsp Baking Powder (or baking soda)
1 tsp Ground Cinnamon (or pumpkin spice mix)
½ tsp Ground Nutmeg (or additional cinnamon)
¼ tsp Ground Cloves (or allspice)
½ tsp Salt (or sea salt)
8 oz Cream Cheese, softened (or vegan cream cheese)
½ cup Powdered Sugar (or maple syrup)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or coat with cooking spray.
In a bowl, mix the softened cream cheese with powdered sugar until smooth. Set it aside.
In a separate bowl, whisk together the pumpkin puree, granulated sugar, and oil until fully combined.
Gradually add the eggs to your wet mixture, mixing well after each addition.
In another bowl, whisk together flour, baking powder, spices, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Spoon a tablespoon of batter into each liner. Add a dollop of cream cheese filling on top, then cover with more batter until the cups are about 2/3 full.
Place in the oven and bake for 20-25 minutes, or until a toothpick comes out clean.
Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
These muffins are best enjoyed fresh, but can also be stored in an airtight container for later!
